Our Mini Lemon Blueberry Cheesecakes are the perfect bite-sized dessert. These cheesecake cupcakes feature a bright lemon flavor, a sweet blueberry topping, and a buttery vanilla wafer crust. They are an excellent treat for any occasion.
Jump to:
Where are my lemon lovers? Spring is approaching, and I'm excited to start baking lemon treats. The bright yellow color and vibrant flavor in lemon bars and lemon cake remind me of the coming sunshine and warm weather.
Another one of my favorite things to bake is lemon meringue cheesecake. Although, I hear many people are intimidated by making a whole cheesecake.
A great way to become comfortable making this creamy dessert is by making mini cheesecakes. These small treats are quick and easy to make and are convenient because they are made in a muffin tin.
Why Make These Mini Lemon Cheesecakes
Lemon cheesecakes are a delicious and impressive dessert that can be enjoyed all year round. These mini desserts are easy to make and will impress guests at parties, showers, or dinners.
- Great Flavor Combo. Citrus and blueberry are a match made in dessert heaven. The tart flavor perfectly complements the sweet burst of blueberries.
- Amazing Texture. These mini cheesecake treats have a velvety smooth texture with just the right amount of richness, making them absolutely divine.
- Adorable Size. Let's talk about the cuteness factor of mini cheesecakes. They are adorable and the perfect size to satisfy your sweet tooth.
What You'll Need
These mini cheesecakes have three layers that come together quickly with just a few tools and ingredients.
Kitchen Tools
- Food Processor (affiliate links) - We use this all the time for crushing cookies and nuts.
- Stand Mixer - I love my big mixer because it does all the work for me.
- Aluminum Foil Liners - These will peel off easily and also, not get wet.
- Muffin Pan - Perfect for cupcakes, cheesecakes, and muffins.
Main Ingredients
- Vanilla Wafer Crust - A little bit of honey and melted butter holds the fine crumbs together. Use granulated sugar in place of honey.
- Cream Cheese - You will need two full-fat blocks of cream cheese. Make sure to set them out ahead of time so they can soften to room temperature.
- Powdered Sugar - Mix zest into the sugar to evenly spread the tart flavor.
- Greek Yogurt - Adds a rich creaminess that balances the cream cheese mixture. Sour cream works well, too.
- Lemon - You will need the zest and juice from one medium-sized lemon. To make it easier, remember to zest the fruit before juicing it.
- Large Eggs - Add moisture and bind the ingredients together. Do not overbeat the cheesecake batter after adding the eggs because it adds air and causes cracks.
- Blueberry Pie Filling - I used canned filling, but this homemade blueberry filling would also work. Blueberry jam or preserves can also be used, but they taste slightly different.
How To Make Lemon Blueberry Cheesecakes
This lemon blueberry cheesecake recipe is easy to follow and doesn't require any fancy ingredients or equipment. The hardest part is waiting for it to chill before digging in!
Prepare the Crust
Stir the cookie crumbs, honey, and melted butter in a large bowl.
Spoon it evenly into the liners and then press down firmly. Bake for 8 minutes, then cool.
Make the Creamy Lemon Filling
Using a mixer, beat the cream cheese and sugar until smooth and creamy. Scrape the sides of the bowl, then add the yogurt and juice and mix again.
Slowly add the whole eggs until combined.
Assemble and Bake
Fill each liner with the cheesecake mixture and then top with a spoonful of pie filling.
Use a toothpick to swirl the top gently. Place in the oven and bake until slightly jiggly in the center.
Chill and Serve
Remove and let cool on a wire rack for one hour, then refrigerate for a few hours until thoroughly chilled.
Add a swirl of homemade whipped cream, sweet blueberries, and mint leaves right before serving.
Storage Recommendations
In the Refrigerator: Keep the cheesecake cupcakes in an airtight container in the refrigerator for a couple of days.
In the Freezer: Place the cooled cheesecakes on a tray and then freeze for 30 minutes. Wrap each one in plastic wrap and then place it in a storage bag in the freezer for 2-3 months. Thaw in the refrigerator overnight. Add extra toppings before serving.
Tips and Tricks
- Set the cream cheese out ahead of time. The key to a smooth filling is to use softened cream cheese. Otherwise, lumps may form.
- Fresh lemon zest and juice add a bright, light flavor.
- Avoid overbaking because this leads to a dry, cracked cheesecake. Remove them from the oven when the top is firm, and there is a slight wobble before any cracks or sinking occur.
- Allow the lemony cheesecake time to chill in the refrigerator for the best taste. This allows it to set completely and achieve a silky and perfect texture.
- Change it up and use a different pie filling. Try cherry, strawberry, or blackberry for a new flavor.
Substitutions
- Instead of Nilla Wafers, substitute crushed gingersnap cookies, golden Oreos, graham crackers, or even Biscoff cookies. They're all so delicious!
- Fresh lemon juice is best, but you can also use bottled lemon juice as long as it is 100% juice.
- Make any citrus variety by swapping the lemon for orange, lime, or grapefruit.
Cheesecake Love
Inventive, Irresistible, and Super-Easy Cheesecake Desserts for Every Day.
Order Your Copy Today: Amazon
FAQs
While fresh lemon juice is best, use bottled juice in a pinch. Look for varieties that are made from 100% juice.
The mini cheesecakes should have set and slightly puffed-up edges. Even if the edges are firm, the middle should still jiggle slightly when gently shaken. As they cool down, they become firmer.
Keep cheesecake in a tightly sealed container in the refrigerator for up to one week.
Freeze cheesecake for later. Wrap the unfrosted cheesecakes in plastic wrap, then place them in a freezer-safe bag or container for 2-3 months. Thaw in the fridge overnight.
More Simple Cheesecake Recipes
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Lemon Blueberry Cheesecakes
Our Mini Lemon Blueberry Cheesecakes are the perfect bite-sized dessert. These cheesecake cupcakes feature a bright lemon flavor, a sweet blueberry topping, and a buttery vanilla wafer crust. They are an excellent treat for any occasion.
Ingredients
For the Crust
- 4 cups vanilla wafers
- 2 tablespoons honey
- ¼ cup butter
For the Cheesecakes
- 1 ⅔ cups powdered sugar
- 1 lemon, zested and juiced
- 1 - 8 ounce packages cream cheese, softened
- ½ cup plain Greek yogurt
- 2 large eggs
- 1 cup + 2 tablespoons blueberry pie filling
Instructions
- Preheat oven to 325°. Place 18 aluminum cupcake liners in muffin tins.
- Crush the wafers in a food processor. Add honey and melted butter and pulse until it looks like wet sand. Evenly spoon into the liners and press down firmly. Bake for 8-10 minutes, then remove and cool.
- Using a mixer, beat the powdered sugar and 1 tablespoon lemon zest on low speed. Add in the cream cheese and beat until smooth. Mix in the yogurt and 2 tablespoons of lemon juice.
- Slowly mix in the eggs, just until combined. Do not overmix.
- Fill each prepared liner ¾ full of cheesecake batter. Add 1 tablespoon pie filling on top of each one. Use a toothpick or tip of a butter knife to swirl the filling into the top of the batter gently.
- Place the pans in the oven and bake for 17-20 minutes or until set on top and jiggly in the center.
- Remove the pan from the oven and cool for 15 minutes. Then gently remove and place on a wire rack to cool for another 45 minutes. Cover well and refrigerate until completely chilled.
- Garnish each mini cheesecake with whipped cream and fresh blueberries before serving.
Notes
Tips and Tricks
- Set the cream cheese out ahead of time. The key to a smooth filling is to use softened cream cheese. Otherwise, lumps may form.
- Fresh lemon zest and juice add a bright, light flavor.
- Avoid overbaking because this leads to a dry, cracked cheesecake. Remove them from the oven when the top is firm, and there is a slight wobble before any cracks or sinking occur.
- Allow the lemony cheesecake time to chill in the refrigerator for the best taste. This allows it to set completely and achieve a silky and perfect texture.
- Change it up and use a different pie filling. Try cherry, strawberry, or blackberry for a new flavor.
Variations
- Instead of Nilla Wafers, substitute crushed gingersnap cookies, golden Oreos, graham cracker crumbs, or even Biscoff cookies. They're all so delicious!
- Fresh lemon juice is best, but you can also use bottled lemon juice as long as it is 100% juice.
- Make any citrus variety by swapping the lemon for orange, lime, or grapefruit.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 145mgCarbohydrates: 27gFiber: 0gSugar: 18gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
We participate in the Amazon Services LLC Program, an affiliate program designed to earn fees by linking to Amazon.com.
Maja
Great recipe! Great simple ingredients. Exactly what I was looking for. Made the blueberry pie filling from the recipe linked here. Took no time at all, and it tasted great with hardly any added sugar. Don’t overbake, as stated.